Egg Trends

Dear Reader,

If you are not prepared to crack up over a couple eggcelent yokes, take that hard-boiled attitude elsewhere, because this post is all about eggciting egg trends.

With Easter just right around the corner, the lovely bed and breakfast owners from Eight Broads In The Kitchen have broken the 2,000+ year old myth that innkeepers don’t like sharing and have hatched up one less than half a dozen tips to use eggs at your next meal. (Was that last line a bit of a stretch to use the word “dozen?” Maybe, but don’t be so chicken to do a little math.)

image001Kristie Rosset from Lookout Point Lakeside Inn in Hot Springs, Ark., recommends egg salads for breakfast. She says to “forget green eggs and ham – it’s now greens and eggs, sans the ham.” Her creation showcases eggs over greens with polenta with homemade orange salad dressing.

The Northwest representative of the bunch, Joyce Schulte of Chambered Nautilus Bed and Breakfast Inn in Seattle, made eggs her side dish. That way you can serve a sweet main course and still get some protein to start your day strong. Schulte likes to bake her eggs in ramekins and muffin pans or whip up some shirred eggs (baked in cream with cheese) when serving her eggy delights.

Still scrabbling to find the best way to use eggs? Yvonne Martin of The White Oak Inn in Ohio advises making a hash. “One great example is a mixed potato (fingerlings, russet, sweet), onion and sausage hash topped with fried eggs,” says Martin.

We’ll settle on not knowing who came first, but we want to know who’s tastier: The chicken or the egg? Ellen Gutman of Birchwood Inn in Lenox, Mass. would be Team Egg. She skips over the meat middle in her sandwiches and uses eggs. “We use our homemade brioche or biscuits plus eggs, and sautéed kale and mushrooms, sometimes pancetta.”

Debbie Mosimann from Pennsylvania’s Swiss Woods Bed and Breakfast Inn is flying high about poached eggs. “Eggs are back in favor…Hallelujah!! Most of the time they are actually poached because people are asking for eggs prepared in a healthier way, with no added fats and oils. Poached eggs are pure.” (Yes, this kind of poaching is legal.)

Clucking for more egg recipes? The Eight Broads in the Kitchen cookbook can be added to your basket at here for $30. Last one to grab a copy is the rotten egg!

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is a contributor to 425 magazine.
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